1. The amount of old ginger, cut off the ginger skin, used for cooking chicken, first slice the ginger, cut into shreds, then cut into minced ginger, put in a bowl for later use, appropriate amount of spring onion, cut off the white onion, chopped into green onion, and then mince slightly In the bowl of minced ginger, add the right amount of salt and chicken essence, stir well, pour in the right amount of boiling oil, stir evenly, and serve with the juice;
2. A slaughtered three-yellow chicken. After cutting off the tips of the chicken feet, stuff the chicken feet into the belly, fill the pot with water and bring to a boil, add the ginger skin and green onion knot to boil, after the water is boiled, add the three-yellow chicken to boil the skin. Lock the water in the chicken body, the skin becomes discolored, quickly put it in cold water to cool, repeat it twice, lock the umami taste of the chicken, immerse the chicken in the pot again, press it with a frying spoon, do not let the chicken float, low heat , Keep the water temperature not boiling, soak for 25 minutes, after 25 minutes, lift the chicken, put it in ice water to cool, after cooling, hang the chicken and drain the water;
3. Cut off the chicken head, the chicken body is divided into two, shave the chicken wings, and then the chicken legs, you can clearly see that the water in the chicken is very sufficient, divide the chicken breast and chicken back into two, cut off the big chicken back For bones, first chop the chicken back meat into the plate, then chop off the chicken legs, chop into the plate, remove the ribs from the chicken breast, put the chicken breast chopped into the plate, and cut the chicken thigh into pieces. Put it into the dish, and finally chop the chicken wings into pieces and put it into the dish.
4. Finished picture
![Three Cups of Chicken [teacher Kong to Cook] recipe](https://img.simplechinesefood.com/0c/0c3fe12a5e3ab209622d199ff812032a.jpg)
